It’s Korean spicy chicken day! OK, if you’ve been following me for a while, you would have noticed my love for spicy food and chicken. (But I want to point out that my food isn’t overly spicy compared to some other Korean’s spicy food. After many years of my overseas life, I just can’t eat too spicy food anymore.)

Back to my chicken story, one of my favourite Korean foods is Korean spicy chicken stir fry (Dak Galbi, 닭갈비). After all, I was a daughter of a Dak Galbi restaurant owner for 10+ years! (This is my cue that you should definitely check this recipe out! ? )

Anyway, the other day, my sister asked me to make some Dak Galbi for dinner and we had such a great meal! But I ended up not using all of the marinated chicken because I couldn’t fit it all in a pan with everything else. I was left with one marinated chicken thigh fillet and I didn’t know what to do with it.

The very next day, a brilliant idea struck to me. I decided to use this chicken fillet as a topping on my pizza. And I have to say that it was one of the best cooking decisions I’ve made! ?

Boy! The pizza was good! I mean real good. I could have eaten it over and over again non-stop! My husband and my sister complimented how delicious it was too. It will game up your pizza for sure!

How to Make Spicy Korean BBQ Chicken Pizza

1. Marinate the chicken in the marinades for 30 mins in the fridge. (You can definitely marinate it longer for an extra flavour. I typically marinate BBQ meat for at least 4 hours in the fridge, however, for this recipe, I only marinated it for 30 mins. It still tasted great!) If you have any leftover chicken meat from this recipe, you can definitely use it, as the marinade for this chicken pizza recipe originates from there.

2. Cook the chicken in a heated skillet until done (about 3 to 4 mins).

3. Put the pizza stone into the oven and preheat it at 210C/410F (fan forced setting) for 15 mins. While waiting, brush a thin layer of olive oil onto the tortilla base and follow by another thin layer of BBQ sauce.

4. Scatter the cheese around on the tortilla base and add some purple onions and pineapple pieces. Add the chicken strips and your choice of green leaves on top. (Make sure you evenly share the toppings among the 4 tortilla pizzas.)

5. Place the pizza on top of the pizza stone and cook (no changes in the oven setting) until the cheese is melted and the tortilla base has a crispy texture. (Takes about 7 mins). While you don’t have to use a pizza stone, I highly recommend it. It makes really nice crispy textured pizza! (Pizza cooked on the top rack crisp faster, so you might want to take it out first.)

6. Take the pizza out and slice. (Check out my favourite pizza cutter!) Serve hot.

Marinate the chicken in the marinades for 30 mins in the fridge. (You can definitely marinate it longer for an extra flavour. I typically marinate BBQ meat for at least 4 hours in the fridge, however, for this recipe, I only marinated it for 30 mins. It still tasted great!)

If you have any leftover chicken meat from this recipe, you can definitely use it, as the marinade for this chicken pizza recipe originates from there.

Cook the chicken in a heated skillet until done (about 3 to 4 mins).

Put the pizza stone into the oven and preheat it at 210C/410F (fan forced setting) for 15 mins. While waiting, brush a thin layer of olive oil onto the tortilla base and follow by another thin layer of BBQ sauce.

Scatter the cheese around on the tortilla base and add some purple onions and pineapple pieces. Add the chicken strips and your choice of green leaves on top. (Make sure you evenly share the toppings among the 4 tortilla pizzas.)

Place the pizza on top of the pizza stone and cook (no changes in the oven setting) until the cheese is melted and the tortilla base has a crispy texture. (Takes about 7 mins). While you don’t have to use a pizza stone, I highly recommend it. It makes really nice crispy textured pizza! (Pizza cooked on the top rack crisp faster, so you might want to take it out first.)

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